Аннотация:Fifty random samples of Kareish cheese were collected from different localities in Bani-suef Governorate.All samples were examined chemically for acidity, salt and moisture percent and bacteriologicaly for the presence of Escherichia coli, Staphylococcus aureus, Enterococci, Bacillus cereus, Clostridium perfringens, Yersinia enterocolitica, Salmonella and Shigella species.The obtained results revealed that the mean values of acidity, salt and moisture % were 1.63 ± 0.095, 3.55 ± 0.299 and 58.54 ± 0.599 in the examined kareish cheese samples, respectively.Escherichia coli, Staphylococcus aureus, Enterococci, Bacillus cereus, Clostridium perfringens were recovered from 16 (32%), 12(24%), 46 (92%), 25 (50 %) and 3 (6%) with a mean value of 4.86x10 2 ±4.21x10 2 , 4.84x 10 5 ± 2.91x10 5 , 3.74x10 6 ±1.55x10 6 , 7.08x10 4 ±2.61x10 4 and 9.5x10 1 ± 7.37x10 1 of the examined samples , respectively.Yersinia enterocolitica could be isolated from 12% of the examined samples.Salmonella and Shigella species could not be detected in any of the examined samples.The isolated Escherichia coli were examined for serological identification, Enterotoxigenicity and the susceptibility of the isolated serovars to various chemotherapeutic agents.The public health significance and economical importance of the isolated organisms and the recommendations to be followed in the processing, handling and storage of such dairy product were discussed
